Recipe Details

Roasted Fingerling Potato Salad with Lemon and Thyme

  • Servings: 6
  • Ready In 50 minutes
  • Salad
  • 1 1/2 pounds Fingerling potatoes; cut into 1/2-inch circles
  • 1 Red bell pepper; cut into 1-inch cubes
  • 1 Red onion; cut into 1-inch cubes (do not separate layers)
  • 3 tablespoons Extra virgin olive oil
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon Pepper
  • Dressing
  • 1/4 cup Light or olive oil based mayonnaise
  • 1 1/2 tablespoons Lemon juice
  • 2 teaspoons Extra virgin olive oil
  • 2 teaspoons Fresh thyme leaves
  • 1 1/2 teaspoons Lemon zest
  • 1/4 teaspoon Kosher Salt
  • 1/8 teaspoon Pepper
Preheat oven to 425°F. Toss all salad ingredients together in a large bowl. Spread in a single layer on a large baking sheet and cook for 20 to 25 minutes or until potatoes start to brown. Let cool for at least 10 minutes. Meanwhile, whisk together all dressing ingredients in a medium bowl; toss with cooled vegetables. Serve at room temperature or chilled. Makes 6 servings.

Nutritional Facts

  • Serving Size 1 Serving (212g)
    Servings Per Recipe: 6
  • Amount Per Serving
  • Calories 137
    Calories From Fat 37
  • % Daily Value
  • Total Fat 4g
    6%
  • Saturated Fat 1g
    3%
  • Trans Fat 0g
  • Cholesterol 0g
    0%
  • Sodium 160g
    6%
  • Total Carbohydrate 23g
    7%
  • Dietary Fiber 3g
    13%
  • Sugars 20g
  • Protein 3g
    4%